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Jefferson Adams posted an article in Gluten-Free Food Ingredient Labeling RegulationsCeliac.com 03/22/2016 - The US Food and Drug Administration (FDA) has extended the period for public comments on a proposed rule for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and bear a "gluten-free" claim. FDA is extending the comment period for the proposed rule on gluten-free labeling for fermented or hydrolyzed foods by 60 days. The agency originally introduced the Proposed Rule for Gluten-Free Labeling of Fermented or Hydrolyzed Foods on November 18, 2015. The original public comment period was set to end on February 16, 2016. The new closure date for public comments will be 60 days after a notice appears in the Federal Register. The new rule's Federal Register Docket Number is FDA-2014-N-1021, and the relevant Federal Register Docket Name is: "Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods." The proposed rule does not require or establish standards for "gluten-free" labeling. Instead, it establishes compliance methods for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients that bear a voluntary "gluten-free" labeling claim. Source: Lexology.com
"The U.S. Food and Drug Administration today released a proposed rule to establish requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and bear the “gluten-free” claim. The proposed rule, titled “Gluten-Free Labeling of Fermented or Hydrolyzed Foods,” pertains to foods such as yogurt, sauerkraut, pickles, cheese, green olives, vinegar, and FDA regulated beers....." http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm472778.htm
Jefferson Adams posted an article in Gluten-Free Food Ingredient Labeling RegulationsCeliac.com 12/15/2015 - The FDA is proposing a new rule for naming and labeling fermented and hydrolyzed foods, or foods with these ingredients, claiming to be gluten-free. Called "Gluten-Free Labeling of Fermented or Hydrolyzed Foods," the rule covers gluten-free labeling of foods like yogurt, sauerkraut, pickles, cheese, green olives, vinegar, and FDA-regulated beers. This is a follow-up to the FDA's final 2013 gluten-free foods rule, which highlighted uncertainty in gluten test results when dealing with intact gluten. This new rule is meant to serve as an alternative method for the FDA to vet compliance through records from manufacturers. The agency will accept comments starting Wednesday. Under the new rule, the FDA proposes the following manufacturer requirements: The food meets the requirements of the gluten-free food labeling final rule prior to fermentation or hydrolysis; The manufacturer has adequately evaluated its process for any potential gluten cross-contact, and where a potential for gluten cross-contact has been identified, the manufacturer has implemented measures to prevent the introduction of gluten into the food during the manufacturing process. The agency says the proposed rule will address distilled foods compliance through scientific methods that confirm protein's absence (including gluten).
gary'sgirl posted a topic in Post Diagnosis, Recovery & Treatment of Celiac DiseaseHi All, I was just wondering if any of you have had much experience with and/or success with cultured foods. Have you had any improvements from eating/drinking them? Does culturing them help you to be able to eat foods that you otherwise wouldn't be able to eat? I have had some great results so far from various types of cultured food. It's one of the only ways I have been able to eat many vegetables until just recently. I can eat sourdough bread made out of rice flour, and milk that has been made into kefir. I would love to hear other peoples experiences.